Corned Beef and Cabbage Stew

This was my favourite dish as a child mainly because I was a fussy eater. It is easy and quick to cook. This dish is great with ikan bilis sambal.

1 tin Libby’s Corned Beef (or corned mutton)

1 bowl cabbage leaves, broken into 2" squares

2 big onions, sliced thickly

3 garlic, peeled and crushed

1 teaspoon black peppercorns, crushed

5 cloves

small piece cinnamon stick

1 large carrot, cut into small chunks

4 potatoes, peel skin and quarter each

½ beef stock cube (dissolve in 1 cup of hot water)

salt

Heat oil in a pot and sauté the onions, cloves, pepper, cinnamon and garlic.Stir fry for 2 minutes. Add the corned beef and stir fry to mix. Then add the potatoes and carrots and enough water to just about cover the potatoes and carrots. Boil for 15 minutes. Add beef stock and cabbage. Stir to mix well. simmer on low heat for a further 5 minutes. Taste the soup and add salt if needed.

Serve with rice and a sambal.

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